When in Scotland…make Shortbread

Over the past years since I have started this cooking and baking thing that i do, i have made a lot of recipes and then took pictures of everything I cooked and baked, so in the next posts I will just share the recipes I already have, which are already tried and tested.

As the title anounces, I want to share my shortbread recipes. Shortbread is overall so versatile and easy to make and cand be used as a basis for many other recipes.

All you need is butter, sugar, wholewheat flour znd inspiration to make all kinds of shortbread, from plain ones to cocoa and chocolate chips.

So I invite you to try these recipes and explore this English delight!

Cornmeal Shortbread

Korova Cookies

Cornmeal Shortbread-recipe-makes 2 dozen


  • 200 g/2 sticks butter
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 2 cups whole wheat flour
  • 1/4 cups + 2 teaspoons¬†cornmeal
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves


Mix the butter and the sugar until smooth and creamy. Add the flour and 2 tablespoons cornmeal and the orange zest and mix well, until the mixture has the consistency of a crumbly dough. If you are tired of mixing with a spoon/fork just use a blender or a mixer. Oh, and do not forget to add the salt, cinnamon, cloves.

Form the dough in two logs (any size you want) and refrigerate them for about 1 hour. If you take my example, I usually skip this step because I do not have time to refrigerate the dough, but you can also make the dough ahead and keep it in the frige dor 2-3 days. Just do not freeze it. I mean, I would recommend you not ¬†to freeze it as the consistency is slightly different after freezing and you can tell that the dough is not thet fresh. Just saying…

Now, preheat you oven to 300 degrees.

Scatter the 1/4 cup cornmeal on a baking sheet or whichever surface in your kitchen and roll the two logs of dough until coated with cornmeal. It’s time to cut the logs in rounds, preferably 1 cm or more in thickness and place the almost-finished cornmeal shortbread on a baking tray, lined with baking paper. I do recommend you use baking paper as it is an amazing invention; it saved my baking creations soooo many times and plus it keeps the trays clean.

Bake until golden, about 25-30 min. But try not no eat them rightaway, they taste better when cooled.

Comming next: Korova Cookies(I added these in the Shortbread section because they are made just like shortbread but you just need to add baking soda). Brilliant!